How to make American Inspired Rice Pudding
How to make an American Inspired Rice Pudding:
Something I have been meaning to do lately is make my American inspired rice pudding.
I remember the rice pudding my grandma used to make, creamy with lovely plump raisins but I never really got the recipe from her. My early married days in the 70s rice pudding was cooked in the oven and although I liked it and there was nothing wrong with it, it wasn’t the rice pudding of my childhood (cooked on the hob).
When I was working at Middlesex University many years ago I worked with a Greek girl who used to bring us in the most delicious rice pudding, just like I remembered from my childhood. She taught me how to make it and it soon became a family favourite.
Anyway back to today’s pudding. I followed the recipe using full fat cow’s milk (blue top).
- Cover about 200gm of pudding rice with cold water.
- Bring to the boil and simmer until the rice softens.
- Drain the rice keeping some of the starchy rice water in the pan.
- Return the rice to the pan.
- Add 1lt of full fat milk
- Add two good handfuls of raisins, 1tsp vanilla bean paste
- Simmer for about 10 minutes.
- Meanwhile take about 4oz of cold milk, mix with 2-3 Tbsp sugar and 2-3 Tbsp custard powder and gradually add to the rice mixture.
- Bring to the boil and turn off the heat.
- The rice pudding will thicken as it cools.
- Serve on its own or a drizzle of maple syrup or honey.
Recipe:
- 200 grams pudding rice
- 1 litre full fat milk (blue top)
- ½ cup raisins or sultanas
- 2-3 Tbsp sugar
- 2-3 Tbsp custard powder/cornstarch/corn flour
- 2 tsp vanilla bean paste or vanilla extract
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Cover pudding rice with cold water.
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Bring to the boil and simmer until the rice softens.
-
Drain the rice, keeping some of the starchy rice water in the pan.
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Return the rice to the pan.
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Add 1lt of full fat milk less 3-4 tablespoons which you put in a small bowl.
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Add the raisins, vanilla bean paste and stir.
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Simmer for approx 10 minutes.
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Mix the reserved milk with the sugar and custard powder/cornstarch and bring to the boil.
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The rice pudding will thicken as it cools.
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Serve on it's own or with a drizzle of maple syrup or honey.
ENJOY!
A tablespoon of honey or maple syrup would combat the lack of sweetness perfectly.
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Rice pudding with ice cream? That's a new one on me 🙂 I love the skin on rice pudding, scrummy.
Janie x
Ice cream goes with everything Jane!
With ice cream it looks like a great combo! Lovely comforting dessert 🙂
Brings me back to being a young girl and my mum made rice pudding!
gosh, I find alpro original almond milk quite sweet! You must have a sweet tooth Heidi
When I do eat something sweet I do like it sweet!
Rice puddings are a regular feature in an Indian household , we call it KHEER, never tried almond milk though!- Manjiri http://sliceoffme.wordpress.com/
I love rice pudding but never used almond milk before. It was interesting but slightly affected the creamyness.
OMG! I imagine that this would be too sweet for me but I must admit it looks so creamy and delicious Heidi!
It was an experiment – probably go back to milk next time!
Ooh rice pudding custard, now I've never come across that before. Sounds delicious.
Adding that smallamount of custard powder just makes it set a bit creamier.
I do like rice pudding. Adding raisins is a good idea.
We have always added raisins, gives a bit more to the texture.
I love rice pudding and this sounds wonderful.
I love rice pudding, especially in the winter for some reason. Real comfort food!
I'm for the oven variety of rice pudding, I just love the caramelised skin. Almond milk sounds like a nice change.
I like the oven variety but it is very English and stove top is how I always knew it. The almond milk was a good alternative to the dairy.
I love rice pudding but never tried it with almond milk. I can imagine it will taste delicious. I would like to try almond milk just to see what it will taste like.
That's why I tried it for an experiment! Might try to use it again in something else!
I love almond milk. What a good idea Heidi
I thought I might try it with the hazlenut almond milk next time.